Rice Casserole
If you don’t want to make your own homemade chicken broth, you can use canned chicken broth. I prefer to make my own.
~~Ingredients ~~
*For chicken broth
4 -5 large bone-in/skin-on chicken thighs
3 tablespoons butter
1 teaspoon onion powder
1 teaspoon dried celery flakes
1 teaspoon salt
1 teaspoon pepper
Water to cover chicken
Place the chicken thighs in a pot with butter and seasonings. Cover chicken with water. Bring to a boil, lower heat and simmer. Cook for 1 hour and 15 minutes until chicken is done. Remove chicken from stock. This process can be done in advance.
*Rice Casserole
5 tablespoons butter, divided
1 small onion, diced
1 rib of celery, diced
2-1/2 cups of prepared chicken stock, or canned
1 (10 oz )can cream of chicken soup
1 (10 oz )can cream of celery soup
1 cup rice
1 teaspoon parsley flakes
~~Instructions ~~
Preheat oven to 350 degrees. Using one tablespoon of butter, butter the bottom and sides of a 9x13 baking dish. Sprinkle your rice over the butter covering the bottom of the baking dish.
(This step is optional)…Dice chicken into bite sized cubes and sprinkle over the rice.
Next, add 1 tablespoon of butter to a skillet and add your diced onions and celery. Sauté for 3-5 minutes. Pour the sautéed veggies over the diced chicken if using and rice. In a bowl, add the chicken stock, cream of chicken, cream of celery soups, 4 tablespoons melted butter and dried parsley. Whisk together to thoroughly combine. Pour the soup mixture over the dish.
Cover with aluminum foil and cook for 1 hour.
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